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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERTURE: 350 F. OVEN 1. PLACE ABOUT 4 1/2 QT BREAD IN EACH GREASED PAN. POUR BUTTER OR MARGARINE OVER BREAD CUBES. TOSS LIGHTLY, TOAST IN OVEN UNTIL LIGHT BROWN. 2. ADD SUGAR, SALT, NUTMEG, AND VANILLA TO EGGS; BLEND THOROUGHLY. 3. RECONSTITUTE MILK. COMBINE WITH EGG MIXTURE. POUR 1 GAL OVER BREAD CUBES IN EACH PAN. ADD 12 OZ (1 PKG) CHIPS TO EACH PAN. 4. BAKE 1 HOUR OR UNTIL FIRM. DO NOT STIR DURING BAKING. 5. COVER; REFRIGERATE UNTIL READY TO SERVE. 6. CUT 4 BY 8. Recipe Number: J01601 SERVING SIZE: 2/3 CUP From the
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 298 | ||
Calories from Fat: 21 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 64.9mg | 20 % | |
Sodium 370.9mg | 13 % | |
Potassium 876.9mg | 23 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 48.6g | ||
Protein 19.9g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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